Kulcha

Kulcha is a type of leavened bread originating from the Indian subcontinent, particularly in the northern regions such as Punjab and Delhi. It is a staple food item in these regions and is commonly consumed with a variety of curries and pickles.

History

The origins of Kulcha can be traced back to the Mughal Empire, where it was a popular breakfast dish among the royals. The traditional method of cooking Kulcha involves baking it in a tandoor, a cylindrical clay oven. This method gives the bread its distinctive taste and texture.

Preparation

Kulcha is made from maida flour, a finely milled wheat flour, water, a pinch of salt, and a leavening agent such as yeast or old dough. The dough is then rolled out into a flat, round shape and baked in the tandoor. Some variations of Kulcha, such as Amritsari Kulcha, are stuffed with a mixture of potatoes, spices, and herbs before being baked.

Consumption

Kulcha is typically served hot and brushed with ghee or butter. It is commonly eaten with Chole, a spicy chickpea curry, but can also be served with other types of curry, pickles, or yogurt. In some regions, it is also eaten with kebabs or used to scoop up meat and vegetable dishes.

Variations

There are several regional variations of Kulcha in the Indian subcontinent. The most famous of these is the Amritsari Kulcha from Punjab, which is stuffed with a spicy potato mixture. Other variations include the Paneer Kulcha, stuffed with paneer, and the Onion Kulcha, stuffed with onions and spices.

See also

• Naan
• Roti
• Paratha
• Bhatura

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